Monday, March 23, 2009
A Diamond in the Rough
I have some extra boys this week. My number two son is home from college for Spring Break. He brought along a couple of buddies. That will expand the menu a bit! Last night, I made a crockpot dish that everyone always loves. Swiss Beefkey.
This is an interesting recipe. Even though everyone I have ever served it to loved it, no one seems to respond to the recipe. It is as though I am giving a recipe for toxic waste. I just don't get it. I offered it to Allrecipes. No response after two years. I posted it on the Stella Style board. Don't think anyone has ever tried it. No feedback from cookbook readers. And yet, my boys request this recipe. My mom made it for a company luncheon and everyone raved. I guess it is a diamond in the rough. Not too pretty, but oh, so good!
Okay, using frozen rolls of ground turkey and beef may not be too appealing at first read. Trust me, though, once you pull out the potato masher, (yes, we low carbers still use those) start to blend the meats, and find how delicate and tender the resulting slow cooked meal is, you will be a believer. Just try it. The turkey is juicy and tender, the beef is flavorful. The combo is heaven piled on a roll and topped with cheese.
Last night, I served the boys Swiss Beefkey on open faced, crusty rolls. We low carbers got ours on Cleochatra's Oopsie rolls. http://cleochatra.blogspot.com/2008/01/sailor-scouts-make-my-revol-oopsie.html
Oh, and I subbed Monterey Jack Cheese for the Swiss. I am one of those types who has trouble sticking to the same recipe all the time. Still totally delicious. Please give it a try. Maybe you could end my Beefkey paranoia.
1 pound ground turkey
1 pound lean ground beef
2 Tablespoons beef base (watch for sugar)
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 pound Swiss Cheese, sliced
Add the ground beef and ground turkey to the slow cooker. They may be frozen. Do not chop them, just leave as rolls. Sprinkle the top of the meat with the beef base, onion powder and garlic.
Cook 8-10 hours on low if frozen, 6 hours if thawed.
Do not discard any liquid in the crock. Use a potato masher or two forks to blend the meat rolls. They will be extremely tender. Allow the liquid to reabsorb for 10 minutes.
Serves 6 457 calories 2 carbs